Smoked Mackerel Linguine With Zingy Salad

Boil a kettle

Add your linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 7-9 min or until it's cooked with a slight bite

Once done, drain and reserve a cup of the starchy pasta water

Peel and finely slice (don't chop!) your garlic

Peel the skin off your smoked mackerel fillet[s] and discard the skin

Tear the smoked mackerel into rough pieces

Chop your dill finely

Combine the juice of half your lemon with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper in a bowl – this is your zingy dressing

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Toss the shredded lettuce in the zingy dressing, then set this aside until serving – this is your zingy salad

Once the linguine is cooked, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-low heat

Once hot, add the sliced garlic and cook for 30 secs or until it starts to sizzle slightly

Add the torn smoked mackerel and cook for 1 min further

Add the drained linguine and a few splashes of the reserved starchy pasta water with a generous pinch of salt and pepper then increase the heat to high

Add your soft cheese and cook for 1-2 min, stirring until everything is combined and the sauce begins to stick to the pasta

Tip: Add a splash more starchy pasta water if the sauce is looking a little dry

Squeeze in the juice of the remaining lemon and add half your grated Italian hard cheese (you'll use the rest later) with half the chopped dill (save the rest for garnish!)

Give everything a good mix up and season with a generous grind of pepper – this is your smoked mackerel linguine